I can’t live without a pasta dish at least once a week. Being Sicilian, I was raised with it. From home made sauce to home made noodles I was eating it all before I had teeth (thanks in big portion to my Grandma Grace who didn’t listen to my mother when she said ‘No spaghetti!’).

Would you be surprised it I said I took this recipe from Matt Amsden’s book, ‘RAWvolution‘? Because I did!

Instead of using noodles one must use a spiral slicer to cut zucchini. Yesterday I went to Cooks Warehouse and picked up a Joyce Chen Spiral Slicer. It’s super easy to use and you can make two different kinds of slices with it using multiple fruits and vegetables.  In order to make zucchini noodles (or zoodles as my friend Meeg dubbed it), you need to peel 4 (serves 2 big portions) zucchinis. Once peeled, cut the tops and bottoms off and make sure it’s an even cylinder. This slicer doesn’t like food that has a curve to it and it can only stand 3 1/2 inches high so cut those suckers in half if they’re tall and make sure when you’re at the store that you’re buying the straightest ones in the bunch. Read the slicer’s instructions before starting.

Once you’ve finished slicing your zucchini let it sit out at room temperature for 6-8 hours. It will improve the texture of it.

For the sauce I took the basics from Matt’s book but I branched out and added and subtracted a few things.

4 medium tomatoes cut in fourths
1/4 cup fresh lemon juice
2 tablespoons Nama Shoyu
2 tablespoons raw olive oil
1 cup chopped yellow onion
3 garlic cloves (peeled)
1/4 cup green pepper
1 teaspoon fresh rosemary
5 basil leaves
5 cremini mushrooms cut in quarters
Pinch of sea salt

Put all of the ingredients in the bowl of a food processor and pulse until it’s the consistency that you want.

Pour the sauce over the noodles and toss!